Yes!! It’s so helpful to see the whole process, being able to see what his stuff looks like midway is so helpful. Love being able to cook along and make sure it’s coming out right
Keep the POV Kenji! I mean, obviously do whatever you want, it's your channel...but the POV has been the most instructive for all of us over the years. Happy cooking!
As an addendum, it is, in my view, what really set his content apart. There are a lot of food science creators, lots of recipe makers, but no one is showing making a whole dish from start to finish besides Kenji. Ok, that's not quite true, but he was definitely the first, and it's usually like one video every now and then that others will do it.
YEEEEEAAAAAAHHHHHHH!!!! I could spend hours and hours watching Kenji’s pov cooking/rambling cams. For some reason the non POV videos as of late just having been cutting it for me.
love that Kenji's technique for flipping things in the oven is just as chaotic as mine where half of the things aren't flipped and half of what is flipped gets flipped back a 2nd time..
I’m l usually never a Nervous Nelly over safety, but that closet setup does make me dread waking up to headlines about a houseboat fire in Seattle. Kenji, please reconsider! We love you too much not to worry.
I have used this recipe for YEARS. Good stuff. I'm a mushroom fiend (and sometimes grow them) so I often sub half the sausage for diced/browned mushrooms. And stuffing is stuffing. Dressing goes on a salad. Fight me.
please keep the pov! its why i was drawn to your channel in the first place its easier to see your technique and feels very instructive in the way a lot of youtube channels' content doesnt. thats my experience personally but pov is so helpful!
I found your recipe last year from a video you posted years ago. I was always so scared to make stuffing so I always used the box ones. Making this recipe made me feel so accomplished (especially being Hispanic and cooking being such a big thing) and I’m on my way to the store right now to get the ingredients so I can make it again this year. Thank you again so much!
Kenji, I've been making this stuffing for the past 3 thanksgivings and it is a slam dunk. Never in a million years would I have thought to add breakfast sausage to a stuffing but it works so unbelieveably well. It's easily become me and my family's favorite part of the meal. Thanks for making our thanksgivings all the better!
The GOAT stuffing recipe! I was just starting to think about making this for Thanksgiving at my parent's place this year. Also love that the POV "old-school" Kenji vibe vids are back. I got a bit worried there. Thanks so much for the great content!
I've been cooking your slow cooker version of this stuffing recipe for years. It's incredible, still managed to get crispy edges, and is great for freeing up oven space and bringing to potlucks.
Trying to remember who it was on food network a while back… he’d always walk out to his yard to pick fresh herbs. I loved that so much and ever since our first home, and every move after, I make sure we have an accessible herb garden! Shout-out from Shoreline!
Minus the skillet this the stuffing I’ve been making for the past 5 years or so. It is so worth drying the bread yourself instead of buying the packaged breadcrumbs. I use GF bread so I have to make my own. Such a treat to see a dressing video from Kenji😊.
The comment about cooking onion and garlic at the same time is such an eye-opener for me. It seems really obvious in hindsight that the water from the onion would reduce the heat of the pan so the garlic doesn't burn. Definitely going to be doing this in the future. Thanks Kenji, glad you're here in Seattle with us.
Stuffing or dressing seems to be regional, where your grandparents came from and called it. My Dad’s stuffing(he’s gone) is almost that except he added the turkey liver and Madeira or Port wine. Plus Bell’s Seasoning. Kenji you must know that seasoning being from New England. He also used Pepperidge Farms seasoned stuffing mix for the bread. We loved and still love my dad’s stuffing. Everything else is just like yours.
Glad to hear there’s plenty thxgiving recipes in the food lab book, it’s my favorite holiday food. I’ve been busy with the wok recipes and I can’t wait to try this recipe
This is my favorite recipe of yours. I made it for my wife’s family one time and I have been requested to make it for every Thanksgiving since. Former stuffing haters now love stuffing.
The Food Lab (Kenji’s book) has a great deal of indispensable holiday cooking knowledge. It’s alot to digest, but there are probably a couple hundred tricks that could up anyone’s understanding and game around holiday dishes. I’m even using it to teach my grandma a thing or two. Can’t argue with good science.
I make my own variation of your recipe every year for thanksgiving and christmas so I am extremely excited to see this video hit my youtube feed right before thanksgiving
I know this is actual "stuffing" but just about everything you make could be considered stuffing since I'd be stuffing it in my belly! Cheers brother on another great POV food video!
Just wanted to say I made this for my family that has always eaten Stovetop stuffing and it was a huge hit. I have a feeling it will be in the yearly rotation from now on
Happy holidays Kenji! I hope we meet one day but I want you to know you’re a shining beacon of awesome for all us home gourmets out there. Love love love your work. Muchos felicitatos 🎉🎉🎉🎉🎉🎉
KENJI! Thanks for this recipe, I went ahead and made venison breakfast sausage and tried this out, I really liked the addition of the egg; making it out like a bread pudding. Really good stuff, just waiting till Thursday to throw it in the oven.
GoPro! ❤ I love you regular stuffing recipe. Frankly, for me, I would be 1000% happy with Thanksgiving consisting of sides. Great tip on the pastry cutter! Hope you have a wonderful holiday Kenji.
My grandma's recipe is just like this, but sans the garlic and sausage. I'll definitely make it like this, this time, though! 😊 Love you, Kenji! Keep up the good work! 🧡
Kenji, I want to say thank you. Ive been making this recipe for about 5 years now and it is a hit every time. Its by far one of my family's favorite things to eat and they look forward to it every year. Sometimes we even make it again for Christmas, we cant get enough of it (even though its probably a bajillion calories 😂)
First time watching. Your stuffing recipe is almost identical to mine, which I got from my grandmother. So every year, I’m the designated stuffing maker. I always make two batches, so there is plenty of leftovers for the family ( about 15-20 people). Thanks.
Great video! Except for 3 cups from the top of a bag of Brownberry sage croutons she would mix in with the bread, you might have learned this recipe from my mother! Love it! Thanksgiving is the stuffing, not the bird! Thanks, Kenji!
I like using a metal potato masher when I break up meats. It will keep your hand further away, and I find that the rounded bar catches less meat buildup.
I have a very similar recipe I found online years ago. equal parts torn cornbread and torn biscuts is my bread of choice and sage, rosemary, and thyme.
I swear Kenji anticipates my needs. Came to his channel to see if he had a good stuffing recipe and it's the newest video. This isn't even the first time this has happened either.
Hey Kenji, not sure if you will ever see this comment but love the content! Was wondering if you could do a video on training your palette and knowing what and when to season things with?
I've been making this recipe exactly for like 4 years in a row and it's delicious. The only change I make is I add a couple handfuls of dried cranberries to it before putting in the casserole dish.
Hi Kenji. My grandfather used to add chestnuts to this type of stuffing. Not water chestnuts, but American chestnuts. YUMMY. BTW, love next day sandwiches with everything on it - turkey, stuffing, cranberry sauce on white w mayo!
This is perfect timing. I thought that I was going to try a cornbread dressing this year, but I think it would be really hard to beat a classic like this. Thanks Kenji
Try with both! This recipe is very similar to my mom's which she adapted from her mom's recipe. She mixes half cornbread with french bread. It's sooo good!
A tip for getting the inner peel off of the garlic with minimal effort: smash your clove with the side of your knife until you feel it give, then grab the clove by the nub-end with your pointer and thumb, and push down and away against the cutting board. It will pop right out. This of course is only beneficial if you don't care about your clove being smashed before chopping.
I don’t like smashing them, because it releases some juice which makes the skins stick to my fingers. I always cut off both ends of each clove, just a tiny bit, and usually the skin comes off quite easily. It depends on how old the garlic is and so on, but usually this works just fine. But the whole “issue” always makes me smile: when I first got interested in cooking, I tried all the methods, including putting the cloves into a jar and shaking it, when the real answer is “stop moaning and just peel your garlic.” It’s usually not more than six cloves or so, hardly a problem.
Perfect timing Kenji! I’ve been undecided as to what I’m making other than the traditional sides, so stuffing and cranberry sauce are both on the list. Still undecided on the main bird (turkey breast/duck/Cornish hen), but I’ll get there. Am making some lamb chops so sides need to go with those too. Have a happy healthy Thanksgiving. 😻
It's always great to see what a chef likes to see in their stuffing. Sausage, sage, butter, bread, you can't go wrong. And, FWIW, I love turkey and could eat it multiple times each year.
A favorite side for me is orange juice/ginger/five spice cranberry sauce..I top pretty much everything on the Thanksgiving plate with it, it’s great on turkey sandwiches too..super simple to make, just don’t add too much fresh ginger, it gets “ginger hot” pretty quick..follow the cranberry package directions and just sub in orange juice for water, some orange zest, little ginger one or two teaspoons grated, shake or three of five spice powder, pinch or two salt, make it a couple days in advance to gel the flavors in the fridge..Since I’m single, I’ve decided to just do a sweetheart turkey roast..whenever I do a whole turkey it’s just way too much. I wasn’t going to do the whole dinner, but now I’m leaning towards going ahead..I do crave that every year..
When I do my turkey dinners I cook my turkey soups vide over the course of 24 hours (chef steps meathod) and then all the sides including stuffing I make ahead the day before fully seasoned and ready to eat and then I put each individual dish in its own disposable tinfoil pan to reheat the next day. Because I break the turkey down and sous vide it I make a rich brown stock with the carcass and cook it over night in my slow cooker which actually acts perfectly like a commercial steam kettle and then on the day of, all I have to do is take the turkey out of the bags and brown it in a pan and thicken the gravy and then fire all my sides in the oven but the only cleaning I need to do is the pan for browning the turkey and the pot for gravy. If you enjoy socializing with your guests then this is the way to go. Tried tested and proven, being a professional chef who’s done both restaurant and banquet cooking it’s the way to go. Also the way to ensure you mashed potatoes reheat perfectly and don’t get too dense is to whip them with either a kitchen aid or electric beater of some sort, the texture will match that of freshly made mashed potatoes, extra points if you add egg yolk and Gruyère. Love all your videos please keep them up.
coming from eastern europe this is alway so fascinating to me, besides the fact that we never have turkey, our (mostly chicken or duck) stuffing is always made with the liver and scrapts that come with the whole bird, adding the herbs, breads etc. seem more utilitarian to me.
Man I love your cooking, ideas, passion and joy. You are such an inspiration for me here in the UK. I love cooking It's my way of sharing and giving back. I would love to have and use your book. I have checked everywhere in the UK for used copy and can only find them in the US where the shipping is a higher cost than your book. I can't afford a new copy here. Any ideas? Keep the great content coming please. Best Martin 🥘
Basically exactly how we made it growing up though we always use cornbread. I grew up calling it dressing but my impression it was less a in or out of the bird thing and more a southern vs northern as to who called it stuffing or dressing. And seconding eating more turkey. But access to more whole turkey. Ground and deli meat is fine, but if you want to go looking for a whole bird outside of November, good luck. Especially at the bargain prices it is. I love it and wish I had a deep freeze to go around and buy up all the clearance turkey the day after. Last year one place sold their's at a dollar per bird flat.
This recipe is perfect, I make this every year for the holidays. Might change it up and go half dried sourdough and half corn bread, with homemade turkey stock (pressure cooker is a god send for that)! Also I personally think “Deb and kenji” sounds better lol but what don’t know 🤣
PLEASE keep doing the POV videos! Just my opinion, but I find them so much more instructive and helpful than any other format.
Yes!! It’s so helpful to see the whole process, being able to see what his stuff looks like midway is so helpful. Love being able to cook along and make sure it’s coming out right
It's great except I get motion sick if I watch it at 2x.
@@fartin_scorsese why are his nails painted that way though? Dads shouldn’t do this.
Hilarious I got a bearskin sweatshirt commercial while Kenji has pastel painted nails. They look terrible man.
@@brentsalem3366 He has kids and a daughter who likes to be creative. Who cares if he has painted nails?
a Kenji POV cooking video is exactly what I needed today
Keep the POV Kenji! I mean, obviously do whatever you want, it's your channel...but the POV has been the most instructive for all of us over the years. Happy cooking!
As an addendum, it is, in my view, what really set his content apart. There are a lot of food science creators, lots of recipe makers, but no one is showing making a whole dish from start to finish besides Kenji. Ok, that's not quite true, but he was definitely the first, and it's usually like one video every now and then that others will do it.
100% here for classic pov vids from the new kitchen btw
The return of the POC camera makes me happy! Thx Kenji!
YEEEEEAAAAAAHHHHHHH!!!! I could spend hours and hours watching Kenji’s pov cooking/rambling cams. For some reason the non POV videos as of late just having been cutting it for me.
He does have to be wary how he moves around, or some of us feel very sick 🫤
simply no need to bring race into it
@@houndonthedock390 Nice
@@houndonthedock390 WTF. Where does race get mentioned??
love that Kenji's technique for flipping things in the oven is just as chaotic as mine where half of the things aren't flipped and half of what is flipped gets flipped back a 2nd time..
Love stuffing recipes! Glad to see a POV cooking vid. Always appreciate the process.
Thank you so much for bringing back the POV! It’s so helpful to be able to cook along/check in midway to make sure I’m on the right track
His "secret oven closet" looks more like an "extreme fire hazard closet"
Agreed, even without the plastic bags draped over the seal on the door lol
I’m l usually never a Nervous Nelly over safety, but that closet setup does make me dread waking up to headlines about a houseboat fire in Seattle. Kenji, please reconsider! We love you too much not to worry.
Kenji being in on the mysterious toaster closet. A+
I have used this recipe for YEARS. Good stuff. I'm a mushroom fiend (and sometimes grow them) so I often sub half the sausage for diced/browned mushrooms.
And stuffing is stuffing. Dressing goes on a salad. Fight me.
please keep the pov! its why i was drawn to your channel in the first place its easier to see your technique and feels very instructive in the way a lot of youtube channels' content doesnt. thats my experience personally but pov is so helpful!
I found your recipe last year from a video you posted years ago. I was always so scared to make stuffing so I always used the box ones. Making this recipe made me feel so accomplished (especially being Hispanic and cooking being such a big thing) and I’m on my way to the store right now to get the ingredients so I can make it again this year. Thank you again so much!
Kenji, I've been making this stuffing for the past 3 thanksgivings and it is a slam dunk. Never in a million years would I have thought to add breakfast sausage to a stuffing but it works so unbelieveably well. It's easily become me and my family's favorite part of the meal. Thanks for making our thanksgivings all the better!
Love the return of the POV cooking!!
Love your content in all of its formats, and will continue to watch enthusiastically however you enjoy presenting it.
I just moved to England and we’re doing a Thanksgiving on Sunday. Now I have a recipe to try. Love your videos Kenji. Thank you!
The GOAT stuffing recipe! I was just starting to think about making this for Thanksgiving at my parent's place this year. Also love that the POV "old-school" Kenji vibe vids are back. I got a bit worried there. Thanks so much for the great content!
shoutout to jim lahey for the bread tips! lol
I've been cooking your slow cooker version of this stuffing recipe for years. It's incredible, still managed to get crispy edges, and is great for freeing up oven space and bringing to potlucks.
Trying to remember who it was on food network a while back… he’d always walk out to his yard to pick fresh herbs. I loved that so much and ever since our first home, and every move after, I make sure we have an accessible herb garden! Shout-out from Shoreline!
Hey Kenji. Thanks for being there.
Saw this a few days ago and making this with my daughter this year.
Wafflize your leftover stuffing... Kenji you are my spirit animal.
Minus the skillet this the stuffing I’ve been making for the past 5 years or so. It is so worth drying the bread yourself instead of buying the packaged breadcrumbs. I use GF bread so I have to make my own. Such a treat to see a dressing video from Kenji😊.
It's been too long since we've had this format from you. I, like many commenters find it the most helpful and best to watch.
your POV videos are always my favorite. looks delicious!
Made this stuffing last year for thanksgiving and was told its the best stuffing they have ever had! Now I'm in charge of it again this year.
Perfection! I love a traditional sage stuffing. My favorite part of Thanksgiving meal!
The comment about cooking onion and garlic at the same time is such an eye-opener for me. It seems really obvious in hindsight that the water from the onion would reduce the heat of the pan so the garlic doesn't burn. Definitely going to be doing this in the future. Thanks Kenji, glad you're here in Seattle with us.
Loved seeing the process from start to finish.
Turkey, stuffing, gravy. Lovely. I think turkey gets a bad rep but if cooked properly is delish.
Stuffing or dressing seems to be regional, where your grandparents came from and called it. My Dad’s stuffing(he’s gone) is almost that except he added the turkey liver and Madeira or Port wine. Plus Bell’s Seasoning. Kenji you must know that seasoning being from New England. He also used Pepperidge Farms seasoned stuffing mix for the bread. We loved and still love my dad’s stuffing. Everything else is just like yours.
Glad to hear there’s plenty thxgiving recipes in the food lab book, it’s my favorite holiday food. I’ve been busy with the wok recipes and I can’t wait to try this recipe
This is my favorite recipe of yours. I made it for my wife’s family one time and I have been requested to make it for every Thanksgiving since. Former stuffing haters now love stuffing.
The Food Lab (Kenji’s book) has a great deal of indispensable holiday cooking knowledge. It’s alot to digest, but there are probably a couple hundred tricks that could up anyone’s understanding and game around holiday dishes. I’m even using it to teach my grandma a thing or two. Can’t argue with good science.
Nice that you're back Kenji! Keep those recipes coming.
I make my own variation of your recipe every year for thanksgiving and christmas so I am extremely excited to see this video hit my youtube feed right before thanksgiving
One of my all time favorite Kenji recipes. This is one of those recipes where I get the most "I don't like "X", but I love this one" responses
The POV that everyone has been waiting to make a comeback!! I love all formats but this is just sentimental for me
ushering in the weekend by sitting on top of Kenji's head. What a treat! Feel like the rat in Ratatouille!
I know this is actual "stuffing" but just about everything you make could be considered stuffing since I'd be stuffing it in my belly! Cheers brother on another great POV food video!
Just wanted to say I made this for my family that has always eaten Stovetop stuffing and it was a huge hit. I have a feeling it will be in the yearly rotation from now on
Happy holidays Kenji! I hope we meet one day but I want you to know you’re a shining beacon of awesome for all us home gourmets out there. Love love love your work. Muchos felicitatos 🎉🎉🎉🎉🎉🎉
KENJI! Thanks for this recipe, I went ahead and made venison breakfast sausage and tried this out, I really liked the addition of the egg; making it out like a bread pudding. Really good stuff, just waiting till Thursday to throw it in the oven.
GoPro! ❤ I love you regular stuffing recipe. Frankly, for me, I would be 1000% happy with Thanksgiving consisting of sides. Great tip on the pastry cutter! Hope you have a wonderful holiday Kenji.
Babe wake up, new Kenji POV just dropped
Love seeing something similar to what we have in my family. Only big difference that I love is instead of all regular bread using half cornbread.
My grandma's recipe is just like this, but sans the garlic and sausage. I'll definitely make it like this, this time, though! 😊
Love you, Kenji! Keep up the good work! 🧡
Kenji, I want to say thank you. Ive been making this recipe for about 5 years now and it is a hit every time. Its by far one of my family's favorite things to eat and they look forward to it every year. Sometimes we even make it again for Christmas, we cant get enough of it (even though its probably a bajillion calories 😂)
First time watching. Your stuffing recipe is almost identical to mine, which I got from my grandmother. So every year, I’m the designated stuffing maker. I always make two batches, so there is plenty of leftovers for the family ( about 15-20 people). Thanks.
I always go half bread, half cornbread. the sweetness adds so much to the dish!
Great video! Except for 3 cups from the top of a bag of Brownberry sage croutons she would mix in with the bread, you might have learned this recipe from my mother! Love it! Thanksgiving is the stuffing, not the bird! Thanks, Kenji!
the earth is healing, Kenji POV is back 🤗
I made this for Thanksgiving the other day. It's definitely the best home-made stuffing I've made so far. :)
I used to play bass for Secret Oven Closet
kenji defining his onion slicing technique and me exactly knowing that was gonna happen was just 👌
I like using a metal potato masher when I break up meats. It will keep your hand further away, and I find that the rounded bar catches less meat buildup.
you're talking about the style with one single bent wire right? like its a sqiggle at the business end?
@imakedookie exactly that
This is very similar to my mom's stuffing recipe. I look forward to it every year!
I have a very similar recipe I found online years ago. equal parts torn cornbread and torn biscuts is my bread of choice and sage, rosemary, and thyme.
Now add crumbled up corn bread and some shredded chicken thighs ohhhhhhhh southern style top notch
I swear Kenji anticipates my needs. Came to his channel to see if he had a good stuffing recipe and it's the newest video. This isn't even the first time this has happened either.
Hey Kenji, not sure if you will ever see this comment but love the content! Was wondering if you could do a video on training your palette and knowing what and when to season things with?
I've been making this recipe exactly for like 4 years in a row and it's delicious. The only change I make is I add a couple handfuls of dried cranberries to it before putting in the casserole dish.
You nailed the statement "the goal of thanksgiving is stuffing" ❤❤❤❤❤
Been making this with mushrooms instead of sausage the last couple years. Turns out great
will definitely be making this. thank you!
Hi Kenji. My grandfather used to add chestnuts to this type of stuffing. Not water chestnuts, but American chestnuts. YUMMY.
BTW, love next day sandwiches with everything on it - turkey, stuffing, cranberry sauce on white w mayo!
Congratulations on all your recent achievements!
I highly recommend making this with a savory cornbread, or a 50/50 mix. I have a very similar recipe and it's a hit every time.
Love this recipe - I add roasted chestnuts to my stuffing for a hint of sweet nuttiness. Thanks Chef
This is perfect timing. I thought that I was going to try a cornbread dressing this year, but I think it would be really hard to beat a classic like this. Thanks Kenji
Try with both! This recipe is very similar to my mom's which she adapted from her mom's recipe. She mixes half cornbread with french bread. It's sooo good!
Hooray! POV video!
A tip for getting the inner peel off of the garlic with minimal effort: smash your clove with the side of your knife until you feel it give, then grab the clove by the nub-end with your pointer and thumb, and push down and away against the cutting board. It will pop right out. This of course is only beneficial if you don't care about your clove being smashed before chopping.
I don’t like smashing them, because it releases some juice which makes the skins stick to my fingers. I always cut off both ends of each clove, just a tiny bit, and usually the skin comes off quite easily. It depends on how old the garlic is and so on, but usually this works just fine.
But the whole “issue” always makes me smile: when I first got interested in cooking, I tried all the methods, including putting the cloves into a jar and shaking it, when the real answer is “stop moaning and just peel your garlic.” It’s usually not more than six cloves or so, hardly a problem.
The secret oven closet is awesome. Will probably make this ahead for Thanksgiving this year.
I have missed your POV videos!
Perfect timing Kenji! I’ve been undecided as to what I’m making other than the traditional sides, so stuffing and cranberry sauce are both on the list. Still undecided on the main bird (turkey breast/duck/Cornish hen), but I’ll get there. Am making some lamb chops so sides need to go with those too. Have a happy healthy Thanksgiving. 😻
It's always great to see what a chef likes to see in their stuffing. Sausage, sage, butter, bread, you can't go wrong. And, FWIW, I love turkey and could eat it multiple times each year.
Love the return of pov!
A favorite side for me is orange juice/ginger/five spice cranberry sauce..I top pretty much everything on the Thanksgiving plate with it, it’s great on turkey sandwiches too..super simple to make, just don’t add too much fresh ginger, it gets “ginger hot” pretty quick..follow the cranberry package directions and just sub in orange juice for water, some orange zest, little ginger one or two teaspoons grated, shake or three of five spice powder, pinch or two salt, make it a couple days in advance to gel the flavors in the fridge..Since I’m single, I’ve decided to just do a sweetheart turkey roast..whenever I do a whole turkey it’s just way too much. I wasn’t going to do the whole dinner, but now I’m leaning towards going ahead..I do crave that every year..
The GoPro is back 🙌🏼🙌🏼 just when I thought all hope was lost
So glad for a Kenji POV!!
When I do my turkey dinners I cook my turkey soups vide over the course of 24 hours (chef steps meathod) and then all the sides including stuffing I make ahead the day before fully seasoned and ready to eat and then I put each individual dish in its own disposable tinfoil pan to reheat the next day. Because I break the turkey down and sous vide it I make a rich brown stock with the carcass and cook it over night in my slow cooker which actually acts perfectly like a commercial steam kettle and then on the day of, all I have to do is take the turkey out of the bags and brown it in a pan and thicken the gravy and then fire all my sides in the oven but the only cleaning I need to do is the pan for browning the turkey and the pot for gravy. If you enjoy socializing with your guests then this is the way to go. Tried tested and proven, being a professional chef who’s done both restaurant and banquet cooking it’s the way to go. Also the way to ensure you mashed potatoes reheat perfectly and don’t get too dense is to whip them with either a kitchen aid or electric beater of some sort, the texture will match that of freshly made mashed potatoes, extra points if you add egg yolk and Gruyère. Love all your videos please keep them up.
POV videos are great, all content you do is a blessing but POV is the best if i would have to choose
coming from eastern europe this is alway so fascinating to me, besides the fact that we never have turkey, our (mostly chicken or duck) stuffing is always made with the liver and scrapts that come with the whole bird, adding the herbs, breads etc. seem more utilitarian to me.
Kenji makes a fine point about the stuffing/dressing debate; it does all get stuffed inside an animal - the person eating it.
I find metal whisk works just as well for breaking up mince. Usually use it for times when need to get mince into small pieces.
Man I love your cooking, ideas, passion and joy. You are such an inspiration for me here in the UK. I love cooking It's my way of sharing and giving back. I would love to have and use your book. I have checked everywhere in the UK for used copy and can only find them in the US where the shipping is a higher cost than your book. I can't afford a new copy here. Any ideas? Keep the great content coming please. Best Martin 🥘
Love this! Will you be making a video on making Kimchi anytime soon? I know you love the science of cooking and the process is fascinating.
My friend made this with a roll of Impossible Savory Ground Sausage and it was delicious!
Headcam video! LETS GO!!
Basically exactly how we made it growing up though we always use cornbread. I grew up calling it dressing but my impression it was less a in or out of the bird thing and more a southern vs northern as to who called it stuffing or dressing.
And seconding eating more turkey. But access to more whole turkey. Ground and deli meat is fine, but if you want to go looking for a whole bird outside of November, good luck. Especially at the bargain prices it is. I love it and wish I had a deep freeze to go around and buy up all the clearance turkey the day after. Last year one place sold their's at a dollar per bird flat.
YES BACK TO THE POV!!!
❤ POV. love it all but love this especially
Even the same dishes over and over, I learn something new every time.
Always love a good pov kenji video! I cannot express how much anxiety that oven closet gives me tho haha
did I catch a Jim Lahey shoutout? deeecent!
@@ceekmils Don't forget to add a splash of liquor
Beautiful!!
He is the POV king he’s started this sh*t I hope he doesn’t stop
This recipe is perfect, I make this every year for the holidays. Might change it up and go half dried sourdough and half corn bread, with homemade turkey stock (pressure cooker is a god send for that)!
Also I personally think “Deb and kenji” sounds better lol but what don’t know 🤣
That Target bag in the secret oven closet is worrying me - no fires please!!
I really like the POV!